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Category Archives: Recipe

Traditional Waldorf salad gets a refreshing makeover in this Tuna Waldorf Collard Wrap with an avocado-cumin dressing with a touch of spice.

By posting this recipe I am entering a recipe contest for California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

When I found out California Walnuts was having a “Waldorf Salad Refresh” contest, I immediately knew I wanted to give it a shot. The classic Waldorf Salad, prepared with apples, celery, and walnuts dressed in mayonnaise, was created in the late 1800’s at the Waldorf hotel in New York (prior to becoming the Waldorf Astoria hotel). While there have been many adaptations to the Waldorf Salad over the past 100+ years, it’s time for a #WaldorfSaladRefresh!

After some brainstorming, I knew I wanted to create a refreshing wrap featuring the classic Waldorf ingredients–walnuts, celery, and apple–but add even more nutritious ingredients. And that mayonnaise-based dressing had to go!

This Tuna Waldorf Collard Wrap has a yogurt + avocado based dressing mixed with cumin, a touch of cayenne pepper, and a squeeze of lemon juice. It tastes so great with the tuna and the sweetness from the apple and grapes. For extra fiber, I added farro (a grain), which doesn’t stand out once mixed in with everything else, but all the nutritional benefits are still at work :) Collard green leaves are nature’s sandwich wrap and if you haven’t given it a try yet, you should!

Directions
1. Preheat oven to 375°F if you do not have a toaster oven to toast walnuts.
2. In a small saucepan, combine farro and water and bring to a boil. Reduce heat to low, partially cover with lid and allow to simmer for 10 minutes. Remove pan from heat, cover with lid completely and allow to sit for 5 minutes, then drain any remaining liquid. Set farro aside.
3. Spread walnuts evenly on a baking sheet or tray for toaster oven and toast for 5 minutes. Allow to cool before chopping into pieces.
4. In a large bowl, combine the farro, walnuts, carrots, apple, celery, grapes, and tuna.
5. In a small mixing bowl, prepare dressing by mixing Greek yogurt, avocado, lemon juice, and spices together. Use a fork or whisk to mash avocado chunks so the consistency of the dressing is creamy.
6. Mix dressing into the tuna. Cover and refrigerate until ready to use (best used within 24 hours).
7. To prepare collard green leaves, trim the stem at the bottom of the leaf and then trim the center rib so it’s the same thickness of the leaf. This makes it easier to wrap up the ingredients, plus that thick center rib is tough to chew! Place about a cup of the salad in the middle of the collard leaf and gently roll like a burrito. Use a toothpick to hold leaf together if needed.

July is here and that means half of the year is already behind us. It also means we are on the 7th Recipe Redux challenge of the year. Holy smokes! Luckily, if you missed any past themes, they can all be found in the Recipe Redux archive.

For July, the Recipe Redux group was prompted with this theme: The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

How are you making the most of seasonal fruits and veggies? Do you have a garden or buy from a CSA?

Beautiful, locally grown strawberries at my neighborhood farmer’s market back in early June.

Does this July heat have you beat? Me toooooo. The last thing I want to do is stand over the stove or turn on the oven, so it’s been no-cook meals or crock-pot cooking for the last week. If you’re in the same boat but stuck in a boring cold sandwich/salad rut, let’s put an end to that now. It’s time to step up the game when it comes to no-cook meals. Sophistication and taste are not sacrificed with this simple, 5-minute no-cook meal!

Tartine is the fancy French word for an open-faced sandwich topped with a rich spread or cheese. Toasted bread + cheese spread + other delicious toppings = tartine. Bon appetit!

Cucumbers and feta go perfectly together, but to make for an easier spread, I added creamy ricotta to the feta cheese. It also makes the feta less overpowering, which is a good thing considering this tartine is topped with one of the most delicious flavors of all–truffle. What could be more French than a touch of truffle? All you need is a sprinkle of truffle salt to take this tartine to the next level. Serve with a side of fruit or this colorful, chickpea salad for additional protein and a more filling meal.